Thumbprints
Submitted by quilterkyle
Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThese are the thumbprints your grandmother made, with their signature crackly walnut crust and that glossy pool of currant jelly catching the light.
Roll the dough into perfect spheres, dip in beaten egg white, tumble through chopped walnuts, then press your thumb deep to create the dimple that makes these cookies iconic.
The result: tender butter cookies with nutty crunch and fruity sweetness in every bite.
Kitchen Tips
- Go deep with that thumb: Press all the way to the pan to create a well that holds jelly without spilling during baking.
- Freezer-friendly favorite: Separate layers with wax paper to prevent jelly smearing, then freeze for up to 3 months.
- Jelly timing matters: Fill those warm thumbprints straight from the oven for the best jelly set and shine.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Mix butter, sugar, egg yolk and vanilla thoroughly.
Work in flour and salt until dough holds together.
Shape dough by teaspoonfuls into 1-inch balls.
Beat egg white slightly. Dip each ball into egg white, then roll in nuts.
Place 1 inch apart on ungreased baking sheet.
Press thumb deeply into center of each.
Bake 10 minutes or until light brown.
Immediately remove from baking sheet. Fill thumbprints with jelly.
These also freeze beautifully if separated by layers of wax paper (so the jelly doesn’t smear) and wrapped well (or stored in plastic containers).
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